Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta,…

Method

Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it’s warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.

When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.

Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.

Tip

Artichoke, olive & caper

Roll out your dough as directed, then
spread over 4 tbsp ready-made tomato
pizza or pasta sauce. Scatter over
8 halved cherry tomatoes, 4 quartered
artichoke hearts from a jar, 8 halved,
pitted green olives and 2 tbsp drained,
rinsed capers. Tear a 125g ball of
mozzarella over the top and bake for
18 mins. Finish with a handful of shaved
Parmesan and some torn basil leaves.

Tip

Ricotta, prosciutto & pesto

Soak ½ sliced onion in cold water for
5 mins, then drain and mix with 6 tbsp
ricotta and some salt and pepper. Spread
this onto your pizza base, then dot on
2 tbsp pesto. Arrange 6 prosciutto
slices on top and bake for 18 mins. Finish
with 2 large handfuls of rocket, some
freshly milled black pepper and a drizzle
of extra virgin olive oil.

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Comments, questions and tips

Comments (18)

dingdangdoo18th Dec, 2015

0

Awful! I made this recipe carefully following the ingredients and steps as I had read the comments, but although the dough looked fine before cooking, it turned into a solid, wet lump with the texture of playdough when it was put in the oven. I have used many pizza base recipes but none have ever produced this! I shall return to my tried and tested recipes.

As the other members said, this pizza dough is far to sticky. It makes such a mess and you have to add a fair bit of flour to it. There is no rolling, you just have to pull it into shape and hope for the best. I will not be using again and would advise others to try a different recipe.

I strongly suggest if you want to use this recipe modifying it a bit, as mentioned below its way too watery to be any good.I just looked this up because I left my recipe book at work but since I was only making a maximum of two pizza bases fairly thin I used:300g Strong White Flour1/4 tbsp Dried Yeast1 tbsp Olive Oil200ml of warm water

Please note if you find your mixture is too dry at this point, add tiny amounts of warm water until it reaches the right consistency.

One important tip is to make sure the yeast does not contact the salt straight away or it will kill it, the best way to do this is to make a well in your flour, then put the salt in the bottom, cover it with flour then add the warm water/yeast mixture to it.

Also I only ever leave the mixture to prove for just over an hour and its always fine.

This recipe is awful. The dough is soaking wet, sticks to everything, can not be moulded and is going to take me forever to clean up. The suggestion of 'incorporating enough flour to stop the dough being sticky' would mean using a 1.5kg bag of flour. I am extremely disappointed. Clearly the person who uploaded this recipe mistyped the amount of water required.

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